HEART WEDDING COOKIES RECIPES

Steps:

• Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
• Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

Steps:

• Preheat your oven to 325”F.
• In a large mixing bowl cream together the butter and 3/4 c of the powder sugar until fluffy.
• Add the vanilla extract and little by little the ground walnuts and hazelnuts. Mix until combined.
• Start adding in the flour little by little until mixed in.
• Prepare your largest cookie sheet and using a small spoon (or small ice-cream scoop) form the cookies into balls, the size of a golfball or smaller. You should have about 45 cookies.
• Arrange all the cookies on the baking sheet without touching each other.
• Bake the cookies in the preheated 325”F oven for 20 minutes.
• Remove the wedding cookies from the oven and allow them to cool off just for a few minutes before rolling them over the reserved powder sugar. It's best that they are still a little warm so the sugar coating sticks nicely.
• Arrange the cookies on a platter and dust with more powder sugar on top before serving.